Delicious slices of veal coated in the most sublime and silky tonnato sauce, a mayonnaise made from tuna, anchovies and capers - Vitello Tonnato is one of Italy's greatest dishes. A wonder of taste and texture.
Add the veal to a medium pan and pour in enough water to completely cover it. Add the onion, celery, garlic, bay leaves, salt, peppercorns and fennel seeds.
Bring to a simmer and reduce the heat so that it's gently nunnling. Cook, covered for 90 minutes.
Remove from the heat and allow to cool completely, then wrap the meat in plastic and refrigerate for at least 2 hours. (This will assist in slicing it thinly).
Strain the poaching liquid through a sieve for use as a light stock/broth in another recipe.
Making the tonnato sauce
Add the hard-boiled eggs, tuna, anchovies (in their oil), and lemon juice to a jug or and blend using an immersion blender (or regular blender/food processor) until smooth.Gradually add the olive oil in a steady stream while blending to achieve a creamy consistency. If the sauce is too thick, you can add a little of the chilled poaching liquid to thin it out.The finished sauce should be thick and creamy, like mayonnaise.
Remove the veal from the fridge, and using a sharp knife, slice into very thin slices.
Arrange these slices in a single layer on a large serving platter. Spread over a the tonnato sauce in the centre.Garnish generously with the capers and parsley.Serve with a few lemon wedges.
Notes
It's frequently served as part of an antipasti, to be savoured before the main course. I prefer to serve mine with plenty of bread and a straightforward plate of crisp lettuce 'cups' to hold a bit of sauce and meat.
Fridge - Vitello tonnato will remain fresh in the fridge (tightly wrapped in plastic) for up to a week.
Freezer - It is not suitable for freezing.
Refrigerating the meat before slicing
If you refrigerate the meat after it has cooled it will be much easier to cut into thin slices. Vitello Tonnato works well with finely sliced meat, so this is a great way to get that authentic appearance.
Make in advance
I prepare my vitello tonnato well in advance to let the flavour develop. You can make yours up to 4 days in advance and keep in the fridge. This REALLY makes a wonderful difference. It's not essential, but try both and you'll agree I'm sure. Remove about 1 hour before you want to eat to come to room temperature. The flavour is better at room temperature!
Use any leftover sauce
If there's any leftover sauce, try tossing some freshly boiled baby potatoes into the mix. They're absolutely divine!
Make a tuna burger! This is one of the most delicious ways to use up some sauce. I seared a thick tuna or swordfish steak on the BBQ grill and popped into a burger bun with rocket and lettuce, red onion slices and a healthy dollop of Tonnato sauce. Divine!